But first: What is anise? Also called aniseed, it comes from the Pimpinella anisum plant, whose long, stalky stems produce white flowers where the seeds form. It’s one of the oldest known culinary herbs and, according to “The Oxford Companion to Food,” hails from the Levant (a historical term referring to what’s now Israel, Jordan, Lebanon, Palestine and Syria) and was a Roman-era darling in desserts and other dishes. Pliny the Elder was a fan of its digestive charms. Mastiha has a unique and refreshing flavor profile, characterized by its resinous and herbal notes, a subtle piney flavor with a touch of sweetness.

The primary compound responsible for the taste of licorice is glycyrrhizin, which is found in the root of the licorice plant. Glycyrrhizin is a natural sweetener that is approximately 50 times sweeter than sugar. Armanini, D; Fiore, C; Mattarello, MJ; Bielenberg, J; Palermo, M (September 2002). "History of the endocrine effects of licorice". Experimental and Clinical Endocrinology & Diabetes. 110 (6): 257–61. doi: 10.1055/s-2002-34587. PMID 12373628. Liqueurs are alcoholic beverages that are bottled with added sugar and have added flavours that are usually derived from fruits, herbs, or nuts. Liqueurs are distinct from eaux-de-vie, fruit brandy, and flavored liquors, which contain no added sugar. Most liqueurs range between 15% and 55% alcohol by volume. Cynar was born as a digestive, although today it is used as an aperitif and mixed with other spirits, such as white wine. It is a typical Italian liqueur obtained from a mixture of 13 aromatic herbs. What most distinguishes this distillate is the artichoke leaves, which is the main ingredient of the recipe, which give this historic liqueur its unmistakable aroma. Created as a digestive by the Venetian Angelo Dalle Molle in 1948, it is now an integral part of Italian popular culture. Amaro Montenegro

How to make liquorice liqueur

Wikipedia articles incorporating a citation from the 1911 Encyclopaedia Britannica with Wikisource reference

Most of all, this liqueur is very easy to make and can be drink the next day. So if you want to make a liqueur to offer as an edible gift for Christmas, this is the easiest to make. Humans have known licorice for a long time—Egyptian hieroglyphs even describe licorice roots used for medicinal purposes. Licorice is derived from the root of the licorice plant. Licorice is a root belonging to the bean, or legume, family. Glycyrrhiza pallida Boiss., Diagn. Pl. Orient. ser. 2, 2: 22 (1856)". The International Plant Names Index . Retrieved 2017-03-07.Lemon, Licorice and Sumac Sherbet: Drinks to beat the Summer Heat". Mediterranean Observer. Archived from the original on 29 March 2023. Pastis was first commercialized by Paul Ricard in 1932 and enjoys substantial popularity in France, especially in the southeastern regions of the country, mostly Marseille, (Bouches-du-Rhône) and the Var department. [1] Pastis emerged some 17 years after the ban on absinthe, during a time when the French nation was still apprehensive of high-proof anise drinks in the wake of the absinthe debacle. [2] The popularity of pastis may be attributable to a penchant for anise drinks that was cultivated by absinthe decades earlier, but is also part of an old tradition of Mediterranean anise liquors that includes sambuca, ouzo, arak, rakı, and mastika. The name "pastis" may be derived from Occitan " pastís," a mash-up or blend, or French " pastiche," a stylistic imitation. Since a reader asked, I would like to reassure everyone who has doubts, this liqueur is not at risk of botulism. This recipe uses Alcohol 95% or vodka 50% of ethanol. a b c d e f g h i j k "Licorice root". National Center for Complementary and Integrative Health, US National Institutes of Health. August 2020 . Retrieved 11 June 2023. Other herbs are also added depending on the brand. In the early twentieth century, Ricard was the first, closely followed by Pernod (Pastis merged with Pernod).

Pastis is normally diluted with water before drinking, generally five volumes of water for one volume of pastis, but often neat pastis is served together with a jug of water for the drinker to blend together according to preference. The resulting decrease in alcohol percentage causes some of the constituents to become insoluble, which changes the liqueur's appearance from dark transparent yellow to milky soft yellow, a phenomenon also present with absinthe and known as louche or the ouzo effect. The drink is consumed cold and considered a refreshment for hot days. Ice cubes can be added (after the water, to avoid crystallization of the anethole in the pastis). Many pastis drinkers decline to add ice, preferring to drink the beverage with cool spring water. The drink has a courteous quirk in Lebanon: you only use the same glass once. Due to the louche, the glass develops a thin film, so you’ll be presented with a clean glass with each pour. Spain Both ouzo and sambuca are made with anise, but ouzo is a Greek spirit with an aniseed flavor. On the other hand, sambuca is an Italian liqueur with an aniseed flavor. When it comes to flavor, ouzo is flavored with dry anise. On the flip side, sambuca is flavored with star anise or green anise (less commonly). What alcohol do they drink in My Big Fat Greek Wedding? While there is an unflavored variant, there is also a popular anise-flavored variation, which can include clove, fennel, or nutmeg. It is served to welcome guests and to accompany meze. Hungary Botulism concerns home canning… not fermentation or infusions of fruits and vegetables. Here is more information about botulism from the USDA Food Safety and Inspection Service:

The alcohol to use

If you want to make homemade licorice liqueur, here's an excellent recipe for Italian-style licorice liqueur. But as making liqueur is not for everybody, we also collected some of the best to present in this article.

Licorice is a popular and distinctive flavor often used in candies, beverages, and herbal remedies. It is made from the root of the licorice plant (Glycyrrhiza glabra), native to parts of Europe and Asia. Salmiakki Koskenkorva (salmiakkikossu, salmari, salmiakki; originally Turkish pepper salty licorice) Anise (aniseed):Anise is a flowering plant that produces seeds (aniseed) with a distinct licorice-like flavor. Anise-flavored liqueurs, such as absinthe and ouzo, are made by distilling anise seeds. Anise is used in cooking and baking, especially in Mediterranean and Middle Eastern cuisine. The main flavor compound in anise is anethole, which gives it a sweet and spicy taste. Mirto (Sardinian traditional bitterish liqueur made with myrtle, used as digestive drink at the end of meals)

Liquorice flavour is found in a wide variety of candies or sweets. In most of these candies, the taste is reinforced by aniseed oil so the actual content of liquorice is low.